乌鳢鱼片冷冻贮藏过程中品质变化规律研究  

Quality Changes of Channa argus Fillets during Freezing Storage

作　　者：马文慧[1] 周宣宣 彭禛菲 程晓通 张文佳 许倩[1,2] MA Wen-hui;ZHOU Xuan-xuan;PENG Zhen-fei;CHENG Xiao-tong;ZHANG Wen-jia;XU Qian(College of Life Sciences,Tarim University,Alar 843300,Xinjiang,China;Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Alar 843300,Xinjiang,China)

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300 [2]南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《食品研究与开发》2018年第7期204-210,共7页Food Research and Development

基　　金：国家级大学生创新创业训练计划项目(201610757037)

摘　　要：通过分析测定了乌鳢鱼片-18℃和-40℃贮藏过程中蛋白质含量、盐溶性蛋白、水溶性蛋白、总巯基含量、过氧化值等随时间的变化规律。结果表明:乌鳢鱼片在-18℃贮藏过程中,盐溶性蛋白含量在第8周急剧下降达到13.27%,水溶性蛋白含量在第2周开始下降,至贮藏末期下降幅度为11.9%,巯基含量也呈下降趋势。两组鱼片前16周的过氧化值(Peroxide value,POV)呈上升趋势,贮藏后期开始下降,贮藏前期-18℃组的过氧化值到第8周时达到最大值0.87 mmol/kg,而此时-40℃组只有0.45 mmol/kg,共轭二烯值在贮藏过程中两组变化都是呈现先上升后下降的趋势。结合上述,-40℃组在一定程度上更好的减缓冻藏过程中乌鳢鱼片的蛋白质脂质变化,但会降低肌肉保水性。This study investigated the postmortem changes of protein content,salt-soluble protein,sarcoplasmic protein,total sulfhydryl content,peroxide value changes in Channa argus fillets during storage at-18益and-40益.The results showed that the Channa argus fillets during storage at-18益,sarcoplasmic protein content decreased dramatically at 13.27%by 8 weeks,salt-soluble protein protein content began to decreased by 2 weeks,it declines 11.9%until the end of storage process,sulfhydryl content increased with time and then decreased.Then,the peroxide value increased gradually by 16 weeks,and afterwards decreased with time until the end of storage,the peroxide value increased gradually,reaching to the maximum value(0.87 mmol/kg)by 8 weeks,and afterwards decreased with time until the end of storage.conjugated diene value in原creased with time and then decreased in two groups.Studies showed that-40益group slowed down the process of frozen fillets protein and lipid changes,but reduced muscle water retention.

关 键 词：乌鳢鱼片 冻藏 蛋白质 脂肪 品质分析 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]